Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe which includes fig for a sweetness that perfectly complements the funky blue cheese.

This recipe combines the flavors of Italy and the free-spirit of California. Prosciutto, fig jam, Gorgonzola, Asiago, and balsamic vinegar are classic Italian, but you'd never find them on a pizza in Italy—at least not all together. But to "why not?" Californians, the combination makes perfect sense as a pizza topping. It will to you, too.

This unusual combination of fresh fruit and roasted vegetables wholly depends on the figs being sweet, moist, and perfectly ripe. Go for plump fruit with an irregular shape and a slighty split bottom. Pressing against the skin should result in some resistance but not much. Try to smell the sweetness. The balsamic reduction is very effective here, both for the look and for rounding up the flavors.

Fill this rich pie with walnuts and figs. It's imbued with citrusy notes of orange, then packaged between a crust and a lattice top, both made from the cookie-like pastry dough known as pasta frolla in Italy.

Want super fresh figs? Grow your own! For the best result, grow your fig trees outdoor in a container, then place them indoors when it's cold out. Use those ripe and sweet figs as a side to this grilled pork tenderloin.